Spicy Corn Soup
Use sweet summer corn in this easy and flavorful corn soup. It uses your favorite salsa for extra heat.
Servings: 4 servings
Ingredients
- 2 to 3 cups corn about 3 ears
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 teaspoon ground chile powder
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 32 ounces vegetable stock
- 1 cup heavy cream
- 1/2 cup salsa plus more to serve
- Shredded cheese to serve, optional
Instructions
- Heat olive oil in a large pot over medium. Add the onion, carrots, and celery and cook for 5 minutes. Add the corn and cook another 5 minutes.
- Sprinkle on the chile powder, salt, pepper, garlic powder, and paprika. Stir well to coat the vegetables in the spices, cooking until fragrant.
- Pour in the vegetable stock and stir. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes
- Using a stick blender (or working in batches with a regular blender), purée the soup. Stir in the heavy creamy and salsa and cook for 10 minutes.
- Serve with extra salsa, shredded cheese, sour cream, or chopped fresh cilantro.
Notes
- If using frozen corn, spread on a cookie sheet and roast at 350°F for about 10 minutes, stirring halfway.
- For a thicker soup, stir in 1/4 cup masa harina after blending.
